Healthy Mole Chicken Stuffed Poblano Peppers

Chicken mole relleno on a plate with a fork.

These healthy baked Mole Chicken Stuffed Poblano Peppers filled with mole-covered shredded chicken are a delicious and healthy Mexican-inspired dinner to use leftover chicken. (gluten-free, dairy-free)


  • 2 boneless, skinless chicken breasts, cooked and shredded (about 4 cups)
  • 4 poblano peppers, seeds removed
  • 1 1/2 cups mole sauce
  • Fresh cilantro and Mexican crema or sour cream (optional), for topping


  1. Heat oven to 400° F. Cut a T shape in each poblano by making a horizontal cut at the top and a vertical cut down the center of only one side (do not cut all the way through) so you can remove and discard the seeds.
  2. Place poblanos on a baking sheet lined with a silicone baking mat or parchment and roast 20 minutes.
  3. While peppers are cooking, combine the chicken and the mole sauce, coating the chicken well.
  4. Spoon chicken mixture into each of the roasted peppers. Place back in to the oven for an additional 10 minutes.
  5. Remove from the oven and serve immediately, with Mexican creama and fresh cilantro (optional).


  • Make sure your mole sauce is gluten-free, if necessary.
  • To make this recipe dairy-free, leave off the crema on top.
  • If you can't find poblano peppers (also called pasilla peppers) you can also use bell peppers, though they won't be as spicy.
  • You can use any leftover meat that you have, not just chicken, or for a vegetarian version, try jackfruit in place of the chicken.

Keywords: mole chicken, chicken stuffed poblano peppers, baked chile rellenos, naked chile rellenos